Crop of the Week: Beetroot

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Sometimes called table beet, garden beet, red or golden beet, or just beet, beetroot is a taproot part of the beet plant. It is used for nourishment, but it also has use in food coloring and medicine…. Ancient Greeks cultivated beetroot around 300 BC. They didn’t use the roots of the plant and only ate the leaves.

Beetroot is a close relative of spinach and chard and has an earthy flavor and a good nutritional content – it’s also reckoned to be a good detoxifier.   A favorite in 1970’s salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavor and vibrant color lends itself to a variety of both sweet and savory dishes. Beetroot can be eaten raw and shredded into a salad (alone or with other vegetables), boiled, cooked, pickled, or cold as a salad after cooking.

July through to January, tapering off during February and March. You can try growing in your garden or allotment – it’s generally trouble-free.

Choose the best
Raw beetroot should have their stalks (fresh, not wilting) and roots (nice and firm) intact.

Prepare it
To cook whole, wash but don’t peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot’s color will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.

Store it
Fresh, they’ll keep for several weeks in a cool, dark place.

Cook it
Roast, chop and dress with walnut oil and chives. Bake in olive oil and cumin seeds, then dot with feta and bake again. Boil the beetroots for a few minutes, drain and serve with olive oil or butter. Juice raw beetroot, and mix half and half with carrot juice for a vitamin-rich drink.

Image Courtesy of: Steadfast Farm

Simple Stir-Fry Recipe

Simple Veggie Stir-Fry with In-Season Produce by cookbook author, Melanie A. Albert


A simple way to cook all kinds of vegetables is a stir-fry (really a simple sauté) with what’s seasonally available from local farmers. To create a simple veggie stir-fry, chose a few local in-season veggies – some roots, veggies, and greens – at the Phoenix Public Market, and have fun intuitively cooking a stir-fry with these steps as a recipe guide.

Read the full story »

10 Things to Do with Citrus


When the market gives you lemons (or oranges, limes, and grapefruit)…here’s ten things to do with them:

  1. Cook with them (duh)! With anything from lemon bars to salad dressing, there are recipes using citrus for any meal of the day.
  2. Pick up a few mason jars and can your fruit. The process is simple and preserves the fruit so you can have your locally grown citrus long after the season is over.
  3. Clean your microwave by adding a sliced lemon to a bowl of water and let it steam for five minutes.
  4. Put a piece of lemon in your garbage disposal to keep it smelling fresh.
  5. Brighten your whites by soaking them in lemon juice before throwing them in the washing machine.
  6. Forget candles, simmer citrus peels on the stove for a homemade air freshener.
  7. Squeeze some lemon juice on other fruits and veggies you have to make make them last longer and keep them from oxidizing.
  8. Compost your citrus scraps! Not only is citrus good for you, but it’s also good for the earth.
  9. Infuse your water by allowing a few citrus slices and herbs to soak in it. Who needs sugar sweetened beverages when you can make a drink that tastes better and offers nutritional benefits?
  10. And last but not least, make lemonade.

This Season’s Hidden Gems

Make the most colorful and delicious seasonal dishes and salads featuring some of the most stunning produce from around the Market.  This Saturday hunt around to find these unique and delicious natural gems.



The Romanesco Broccoli is nothing short of a mathematical marvel, reminiscent of the Fibonacci series Romanesco looks like something you could design using a Spirograph, and looks like broccoli and cauliflower collided in a great feast for the eyes. In addition to its pretty appearance, it also packs the nutritional punch you’d expect if broccoli and cauliflower had a baby. It is a good source of fiber, and is a surprising source of vegetable protein. It’s also full of Vitamin C, potassium, and Vitamin B6, so it boasts a broad spectrum of vitamins and minerals for your overall health and well being. Use it like you would broccoli or cauliflower for a nice change of pace and better presentation.


Watermelon Radishes

The Watermelon radish is made up of an edible globular root attached to thin stems and wavy green leaves.  The Watermelon radish’s flesh is white and becomes bright pink and magenta in the center, hence the watermelon reference. Its flesh is tender-crisp, succulent, and firm. Its flavor is mild, only slightly peppery with almond-sweet notes. Watermelon radish is an heirloom Chinese daikon radish and botanically a member of the Brassica (mustard) family.  The Watermelon radish, both the root and the greens, provide an excellent source of vitamin C, particularly when eaten raw.


Purple Cauliflower

Purple cauliflower displays vibrant violet hues on the outside florets, however, the stem and core of the vegetable retain a cream color. The entire plant (floret, stalk and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. It’s flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower. Cauliflower is rich in vitamin C with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are known for their high levels of cancer-fighting phytochemicals know as glucosinolates!


Candy Stripe Beet

It looks like a vegetable straight out of a Dr. Seuss book, but this striped beet is very real!  The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Northern Italy and became popular in the 19th century. It’s most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups. Though the candy stripe beet can be prepared much like any other beet, it has an especially sweet flavor—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes.


Marigold Heirloom Tomatoes

Heirloom tomatoes are loaded with health benefits that can, among many other things, reduce stress and strengthen your bones. And don’t be afraid of the heirloom’s odd shapes and diverse colors as these are the result of their rich diversity. In short, they are supposed to have lines, bumps and wild color variation.  Heirlooms are picked at the peak of ripeness, which gives them greater vitamin content. The rainbow of colors indicate their diversity of antioxidants, which help protect our cells from aging. A good heirloom tomato is botanically a fruit and can have the juiciness and sweetness of a cherry or a grape.


What’s in Season: Spring

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Pick up the spring edition of Edible Phoenix at the market to learn what’s in season, find new recipes, and read stories and interviews from local farmers and artisans. See you Saturday!

Market Recipe: Carrot Top Pesto

Carrot Top Pesto

Just about everyone who has come to our market in the past month has left with a bag full of carrots. Whether they are purple or orange, big or small, chances are they probably don’t even last through the weekend. There are so many ways to eat carrots: cooked or raw, with dinner or as a midday snack. However, it is those green, leafy carrot tops that are always cut off and thrown out without a second thought. This easy carrot top pesto recipe will ensure not a single bite of those fresh carrots go to waste.


1/4 cup pepitas

1 garlic clove

1 & 1/2 cup coarsely chopped carrot tops

1 tablespoon lemon juice

1/3 cup olive oil

1/2 cup parmesan cheese


Wash carrot tops well and set aside to dry. Add pepitas and garlic to a food processor and pulse, scraping off sides as needed. Begin to add carrot tops and pulse again until desired texture is reached. Lastly, add lemon juice and parmesan to the food processor while blade is running. Drizzle olive oil onto the sauce and enjoy.

Why Shop Local?

Whether leaving the market with a bag packed full of fresh produce or just a single loaf of bread, you are making more than just your stomach happy.  Shopping local has more benefits than you could count on two hands, but we have narrowed it down to just a few of the reasons you should support small business

  1. It’s Economical: Shopping local puts three times as much money in your local economy.
  2. It Fosters A Sense of Community: Local businesses are run by community members, for community members.
  3. It Creates Jobs: Contributing to a local business helps create high quality, unique jobs for members of your community.
  4. It’s Farm to Table Fresh: Getting your fresh produce through a local farmer allows you to get the fruits and vegetables at their peak freshness because they did not have to travel hundreds of miles to get to you.

Did you know our market has over 75 local vendors every week? Visiting every Saturday and shopping with these small businesses is not only fun, but has an impact in more ways than one. If you are interested in more ways to help our local businesses, watch the video above or become a Localist. See you Saturday!

Mayas Certified Organic Farm

The Community Exchange Table


Customers can always count on the vendors at the Community Exchange Table to greet them with a warm welcome every Saturday. CET has remained a constant booth at our market since 2009,  but what they bring on Saturday’s is constantly changing. Market shoppers are often drawn to the booth to grab anything from a bag of fresh basil to a colorful bouquet of flowers. What customers often don’t know, however, is the positive impact they just had on a small grower or artisan. In 2009, Chip Satterlund organized this cooperative market booth in order to create a space for startup vendors to sell their goods and produce on an as-needed basis.

The Community Exchange Table is a co-op that allows for small growers, bakers, and artisans to sell their surplus produce or goods to the community. This booth is the most unique at the market due to the diversity of the vendors who set up shop here. The benefit of this table for those vendors is that they do not pay any monthly fees, purchase equipment, or make any large investment when coming to the market. For a start-up gardener or an abundant grower, these fees often add up and can become a financial burden. The CET table covers these expenses to allow these small farmers to sell their products while relieving the stress of finding the funds. With three tents and eight tables full of different items, you definitely won’t get away empty handed.

With over 50 vendors participating in Community Exchange, the table has expanded to eight markets every week. If you are interested in selling something at their table, becoming a vendor, or just have a question, visit their Facebook page or contact Chip at See you Saturday!


A Taste of the Market